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Total Sources: 48
Verified Claims: 33
Scientific Sources: 20
Yogurt is a dairy product made by fermenting milk with specific bacteria, resulting in a thick, creamy food with a slightly tart taste [1], [31]. It is a versatile ingredient consumed as a snack, breakfast item, or used in cooking and baking [28].
Yogurt is produced through the bacterial fermentation of milk, typically from cows but also from other animals like goats, sheep, or buffalo [28], [31]. The process involves pasteurizing and homogenizing milk, then adding specific bacteria, such as _Lactobacillus delbrueckii subsp. bulgaricus_ and _Streptococcus thermophiles_, to convert lactose into lactic acid, which thickens the product and gives it its characteristic tang [28].
Breakfast
Snacks
Cooking
Smoothies
Dips
Sauces
Yogurt consumption is associated with a reduced risk of all-cause and cardiovascular mortality [5].
Probiotic yogurt consumption may reduce total cholesterol concentrations and plasma glucose [7].
Higher yogurt consumption is associated with a lower risk of colorectal cancer [8].
Yogurt consumption has a positive effect on weight gain in hospitalized children with acute gastroenteritis [14].
Daily probiotic yogurt consumption may decrease serum CRP levels, indicating an anti-inflammatory effect, particularly in overweight individuals [15].
Yogurt consumption and risk of mortality from all causes...
High yogurt intake is associated with a lower risk of death from all causes and CVD [5].
A systematic review of the effect of yogurt consumption on chronic diseases risk markers in adults
Consumption of yogurt containing Lactobacillus bulgaricus and Streptococcus thermophilus significantly reduced total cholesterol concentrations, the ratio of total cholesterol to HDL-C, and plasma glucose [7].
Higher Yogurt Consumption Is Associated With Lower Risk of Colorectal Cancer...
Higher yogurt consumption is associated with a lower risk of colorectal cancer [8].
Effect of daily probiotic yogurt consumption on inflammation...
Daily probiotic yogurt consumption decreases serum CRP levels, but has no effect on IL-6 and TNF-α [15].
Generally recognized as safe. Some individuals may experience adverse reactions due to allergies or intolerances [2], [42].
Some studies suggest potential adverse effects, such as increased risk of asthma and allergic rhinitis in children whose mothers consumed low-fat yogurt during pregnancy [16]. However, the overall evidence supports the health benefits of yogurt consumption.